I was playing with a new brew tonight and ended up with an OG of 1.078. I'm using a "slap-pack" of Wyeast 1056. The package reads that I can pitch in wort up to 1.060 but their website suggests that its good for up to 11% alcohol. Did I ruin my beer, just kidding!

My question is what should I expect? The room it's kept in stays a constant 62F. Am I gonna get some decent attenuation out of this? Should I pitch more?

From my experience and reading, IF you have a problem it will likely be with slightly off flavors rather than lack of attenuation. Higher gravity + under pitching = stress on the yeast. Making starters is absurdly easy and makes for better beer. I brewed about six months before I made my first starter, and I wish I hadn't waited. After temp control, it's the most important factor in better beer, IMHO.

__________________Piratwolf: "I've heard that Belgian Blondes can be "panty droppers" but they're not particularly high IBU nor cheap."

jmendez29: Haha! I get it! :ban:
Wait. You're not talking about beer, right?
You're talking about beer. That could have been a whole lot more fun.

You have roughly 100 billion cells of yeast in that smack pack. The ideal amount of yeast for 5gal of 1.078 beer is around 280 billion cells.

The yeast you pitch will multiple and grow until there are enough to ferment your beer, but you'll most likely encounter a longer lag time, and a little more esters in the beer. Also expect a little higher FG (couple points).

Under-pitching isn't the end of the world, but making starters will help you make better beer.

I've got a buddy that pitches smack packs without starters all the time. He consistently brews 9%+ brews. He may be the exception the rule but his beers never have a "stressed" yeast character to them. As said above though, starters are "extremely easy" just found this out this past weekend.